Chestnut Pound Cake
I love to eat this buttery, roasted chestnut cake. It is the perfect breakfast companion with a nice cup of coffee or tea!
- 7 tablespoons butter
- 1/3 cup brown sugar
- 2 egg separated (yolks in 1 bowl, whites in another bowl)
- 1/4 cup sugar
- pinch of salt
- 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 cup roasted chestnuts, sliced or chopped
Preheat oven to 350 degrees. Line baking loaf pan with waxed or parchment paper.
Sift flour and baking powder and set aside.
Beat butter and brown sugar until fluffy. Add egg yolks one at a time and continue to beat for 1 minute.
In a different bowl, beat egg whites until foamy. Add sugar and salt and beat until stiff peaks form. Slowly fold egg whites into butter/egg mixture. Fold in half of the flour mixture, remaining egg white, then remaining flour. Fold mixture without over mixing. Fold in chestnuts. Pour batter into baking pan and bake for 15 minutes, then turn heat down to 325 and bake for 30-40 minutes or until toothpick inserted into center comes out clean.